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Food Competition 2008

Team from Hand and Trumpet

Hand and Trumpet - Final

www.handandtrumpet-wrinehill.co.uk

A truly triumphant display of skill and technique was seen through out the competition by Jamie and Lucy. It was evident that time and effort had been put into every aspect of the dishes to create combinations of flavours, colours and textures that worked so well in creating truely memorable food.

Starter:

Warm wild mushroom and asparagus terrine

An attractive starter with classic combinations of flavours. More seasoning and perhaps some tarragon would be a good addition.

Light Bite:

Crispy salad of tiger prawn and squid with sweet chilli, watermelon and sesame

A bit of a windy description but apart from this the salad was surperbly executed with the colours and flavours coming together so well on the plate.

Main:

Braised feather beef, horseradish, spinach mash and roast vegetables

A good homely dish cooked perfectly with sumptuous good taste.

Pudding:

Lemon raspberry almond cake

Puddings don't get more impressive than this one. Looks good but eats even better.

Prepared by:

Jamie Oliver and Lucy Anthony

Heats Final Winner
Black Jug    
Old Harkers Arms Old Harkers Arms  
Hare    
Grosvenor Arms    
Pant-yr-Ochain    
Armoury    
Dysart Arms    
Glasfryn    
Cross Foxes    
Corn Mill Corn Mill  
Pen-y-Bryn    
Combermere Arms Combermere Arms  
Fox    
Hand and Trumpet Hand and Trumpet Hand and Trumpet

The Challenge

Every pub must enter a starter, light bite, main course and pudding. The dishes need to be prepared, cooked and put together in the morning before judging at lunchtime.

In the first round, three or four pubs each day go up against each other. The winner overall on each day goes through to the final, which is held two weeks later.

Pub managers and senior chefs are encouraged to come along for the judging and to lend support at the tastings and see what their crews have done, but they can't make any alterations or comment until after the judging - or heckle the other pub teams.

The Criteria

Each dish will be judged under the following criteria; the written description of the dish; the style of the dish; presentation; taste and balance; value for money for the customer; gross profit to the pub; kitchen efficiency; likelihood of consistent reproduction; ease of service to the table.

Prizes

The winning team will enjoy the glory, the admiration and undoubtedly the accusations of bias and double-dealing from all their peers. They will also receive a trophy and probably a case or two of something quaffable to share amongst the team.

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